Ramon Gouws – Fig Tarte Fine
Ramon Gouws – Fig Tarte Fine
400g of puff pastry
160g of figs, (large) or 250g small figs
Icing sugar for dusting
cinnamon powder for dusting
150ml of milk
1/2 vanilla pod, split and seeds scraped
30g of caster sugar
2 egg yolks
20g of plain flour
CINNAMON ICE CREAM:
300ml of milk
2 vanilla pods, split and scraped, seeds reserved
2 cinnamon sticks
250g of caster sugar
6 egg yolks
1 tsp cinnamon powder
- For the cinnamon ice cream, place the milk and cream into a pan with the vanilla beans and cinnamon sticks. Bring this up to a low heat until it starts to steam. Remove the pan from the heat, and leave for 5 minutes to infuse300ml of milk, 300ml of double cream, 2 vanilla pods and 2 cinnamon sticks.
- In a bowl, mix the egg yolks with the sugar, cinnamon powder and reserved vanilla seeds from the pods, then whisk for 3-4 minutes: 6 egg yolks, 250g of caster sugar and 1 tsp cinnamon powder.
- Pour the infused milk into the bowl with the egg mix, and whisk these together. Place the mixture back into the pan, stirring with a wooden spoon on a low heat for 5-8 minutes until thick. Once thick, tip into a clean bowl straight away to cool and remove the vanilla pods.
- Leave the cream mixture at room temperature for 5 minutes, stirring occasionally. Then, place in the fridge to cool
- Once completely cool, place the cream mixture into an ice cream maker to churn, or place in the freezer to set. If you are placing this in your freezer it will take longer to set, and you will need to keep stirring every 10 minutes or so until it has frozen.
- For the crème pâtissière, put the milk and vanilla pod into a pan and bring up to a slow simmer. In a mixing bowl, cream the sugar with the egg yolks and whisk until white. Add the flour and stir well, then slowly pour on the hot milk,
- whisking vigorously 150ml of milk, 1/2 vanilla pod, 30g of caster sugar, 2 egg yolks and 20g of plain flour.
- Place the mixture back in the pan on a medium heat and bring the mixture up to a simmer, stirring with a wooden spoon – the cream should begin to thicken. Cook for 2-4 minutes, continually stirring, then pass the cream through a fine sieve into a bowl. Cover the crème pâtissière with cling film and leave to cool.
- Pre-heat the oven to 220°C with a baking sheet heating inside.
- To make the tart, take the puff pastry sheet out of the fridge and cut in half across the middle. Place the sheets on a piece of greaseproof paper. Evenly prick the surface of the pastry with a fork and spread each sheet with the crème pâtissière. Cut the figs into slices 2mm thick and lay them on top of the cream. Dust the figs in icing sugar until well-covered and sprinkle with a little cinnamon, 400g of puff pastry, 160g of figs, icing sugar for dusting and cinnamon powder for dusting.
- Place the tarts straight on the hot tray in the oven so the bottom will cook instantly and not be soggy. Bake for 20–25 minutes until golden. Remove the tarts from the oven, cut each one in half and serve hot with a generous scoop of the cinnamon ice cream